Leaving on a jet plane

By: Naureen Ahmed

  

The 26 annual Gourmet Food & Wine Gala took place April, 8 at  the St. Clair College Center for the Arts. All proceeds benefit the tourism and travel, hospitality management and culinary programs at St Clair College.

This year’s theme was aviation and tourism and was called Leaving on a Jet Plane with more than 400 people were in  attendance.

John Fairley, vice president of Communications and Community Relations for the college, said the event is about celebrating accomplishments of students.

“Everything is done by the students,” said Fairley. “It is hosted by the students, greeted by the students, they will even serve and entertain you.”

The event featured a music theatre performance and a singing, fashion show hosted by the fashion design department.

“It is a complete package of what we do so well at St Clair College,” said Fairley.

Alycia Tomalty, chief technologist at St Clair College, explained about this year’s theme. She said it allowed the culinary team and chefs to integrate many different destinations and creativity for the menu.

“We have been given a carte blanche as to what countries we are allowed to feature on the menu,” said Tomalty. “We are going to be exploring cuisines from Denmark, Spain, Italy and Hawaii and land in Canada to finish”

Kerstin Schneider, an instructor in St Clair College’s hospitality program, said the event is an annual year-end showcase event mainly for  the students of the culinary and hospitality programs with the help of the tourism program.

“It is always a tremendous teamwork between the first and the second year students,” said Schneider. “All the programs and departments work together to make this happen,” she said.

This event is a fundraiser and all the proceeds will benefits the tourism and travel, hospitality management and culinary management programs at St. Clair College, said Fairley.

“As an end result, this event is to benefit the students,” said Schneider.